Illusory superiority

One of my favorite findings in social science is the mathematically impossible (much higher than 50%) number of people who think they're above average at various things. Social scientists love to coin clever names for phenomena and this one especially. This particular cognitive bias has been called, among other things, illusory superiority, the above-average effect, superiority bias, and, my favorite, the Lake Wobegon effect, after the fictional town in Garrison Keillor's A Prairie Home Companion radio show, where “all the women are strong, all the men are good-looking, and all the children are above average."

 

A classic study ("Are we all less risky and more skillful than our fellow drivers?") by Ola Svenson, published in 1981, demonstrated illusory superiority among drivers. Svenson found that 77% of Swedish drivers, and an incredible 88% of American drivers, believed themselves to be safer than the median driver. This study was successfully replicated by Lina Koppel and colleagues in 2023 ("We are all less risky and more skillful than our fellow drivers: Successful replication and extension of Svenson"). The new study found that over 90% of participants (all Americans) believed themselves to be safer than the median driver. Importantly, the participants in the 2023 study were 562 males and 641 females, so this was not just a guys-think-they-are-superior-drivers thing.

 

The authors of the 2023 study reported (and cited to articles showing) that the Lake Wobegon effect is "large and robust across studies" in many domains in addition to driving. For example, studies have found that "college instructors believe they are better teachers" than average, "social psychologists believe they are better researchers” (oh, the irony), “couples believe they have better marriages," and "undergraduates believe they have better leadership skills, athletic prowess, and ability to get along with others." Best of all, "[p]eople even believe that they are less biased than others," which helps perpetuate this superiority bias. It also relates to other cognitive biases, including my beloved naive realism, which, it bears reminding, gives birth to the admonition that "When you disagree with a smart person, you are wrong 50% of the time."

 

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We may be biased, but we here strongly feel that this dish is well above average. This is one of those that Mom would have every week if the rest of us would stand for it. There's not a ton of chopping and it comes together easily, with surprisingly great flavors for the small amount of seasonings that go into this. Highly recommended.

 

Pan-Fried Gnocchi with Zucchini and Tomatoes

Adapted from Cook’s Illustrated (Sept/Oct 2025)

Time: ~40 minutes

1 pound shelf-stable gnocchi
80 grams (6 tablespoons) extra-virgin olive oil, plus extra for serving
1 small onion, halved and sliced thin
225 grams / 8 ounces (1 medium) zucchini, quartered lengthwise and then sliced ½-inch thick
4 garlic cloves, minced or pressed
1 pound cherry or grape tomatoes
1 bell pepper (green preferred but any color is fine), stemmed, seeded, and cut into 1-inch pieces
1½ teaspoons fine sea salt
1 teaspoon dried oregano
Freshly ground black pepper to taste
50 grams (⅓ cup) feta cheese, crumbled
Basil chiffonade

    1. Separate the gnocchi and arrange them in a single layer in a 12-inch nonstick skillet that has a lid. Drizzle the gnocchi evenly with the oil, then place the skillet over medium-high heat. Cook, without stirring, until the gnocchi are well browned on one side, about 6 to 8 minutes. Stir, then cook until the second side of most pieces is lightly crisp, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a large plate, leaving as much of the oil as possible in the skillet.
    2. Lower the heat to medium. Stir the onion and zucchini into the oil and cook until starting to soften but not brown, about 3 minutes.
    3. Stir in the garlic and cook just until fragrant, about 20 to 30 seconds.
    4. Stir in the tomatoes, bell pepper, salt, oregano, and pepper. Cover and cook, stirring occasionally, until the tomatoes are bursting and the zucchini and bell pepper are just tender, about 6 to 8 minutes.
    5. Remove the cover. Using the back of a wooden spoon, gently smoosh any tomatoes that haven’t burst yet, and cook until the sauce is thickened, about 2 minutes.
    6. Remove from the heat. Stir in the gnocchi. Serve promptly, topped with crumbled feta, basil, and a drizzle of olive oil. Serves 3 to 4.